Atop each of Jules Shepard’s free weekly recipe newsletters is her mantra: “Perfecting Gluten-Free Baking, Together.” From her easy-to-read cookbook (“Nearly Normal Cooking for Gluten Free Eating”) to her highly rated reference for making the transition to living gluten free easier (“The First Year: Celiac Disease and Living Gluten Free”), Jules is tireless in the kitchen, at the keyboard and in person in helping people eating gluten free do it with ease, with style and with no compromises.

In the kitchen, she creates recipes for beautiful, tasty gluten-free foods that most people could never tell are gluten free. As a writer, she produces a steady stream of baking tips, living advice, encouragement and insights through magazine articles, her web site (JulesGlutenFree.com), newsletter, e-books and on sites like http://celiac.com and others. Jules also maintains a busy schedule of speaking at celiac and gluten-free gatherings, appearing on TV and radio shows, baking industry conventions, as well as teaching classes on the ease and freedom of baking at home.

Her patent-pending all-purpose flour literally has changed lives for families who thought going gluten free meant going without. Thousands read her weekly newsletter, follow her on Twitter and interact with her on FaceBook. Her third book, "Free for All Cooking," will be available November, 2010.

By Jules Shepard

Published on 02/19/2010

Whether you have had and now miss beignets since going gluten-free, or are just curious to try these little puffs of New Orleans deliciousness, give this recipe a try!

Beignets are puffs of dough that are
quickly deep fried and smothered in confectioner's sugar. These yeasty
doughnuts are full of gluten and are unique to New Orleans, so you might think you'll never enjoy Café du Monde-style
beignets again. Not a chance! With this easy recipe, you can share a delicious gluten-free version with friends and family (and even Louisiana natives)!

Directions:Combine the warm water, sugar and
yeast; stir and set aside to activate the yeast. Allow mixture to
sit until it becomes frothy, at least 5 minutes. Meanwhile, beat
together the egg and milk. Add 1 cup of the Jules Gluten Free
All Purpose Flour and the salt. Beat until integrated. Cut the
shortening into small chunks and mix in with the 1 cup flour, egg and
milk. Slowly beat in remaining flour and the proofed yeast mixture
until completely mixed. The dough should not be stiff or sticky at
this point.

Turn the dough out onto a clean surface
or pastry mat dusted with Jules Gluten Free All Purpose
Flour. Roll gently into a ½-inch thick rectangle. Using a
large, sharp knife, cut strips of dough 2 inches wide, on a diagonal
(not straight up and down, leaving a diagonal edge to the strips).
Cut across these strips in the same way, creating diamond-shaped
beignets. Leave any scraps of dough to test the temperature of the
oil – do not knead together and cut again.

Place cut beignets onto
a parchment-lined baking sheet and cover loosely with a damp towel.
Allow to rise in a warming drawer or an oven brought to 200 F, then
turned off. The beignets will roughly double in size after rising
for 50 – 90 minutes.

After the beignets have risen, pour
vegetable oil (high heat, preferably) into a large saucepan to a
depth of 2-3 inches. Heat the oil on medium-high to 310 – 360 F.
Test the temperature of the oil by using any risen scraps of dough
remaining. Gently submerge a piece of dough in oil – if it rises
to the top of the oil immediately and begins to bubble, the oil is
hot enough; if it does not rise to the top of the oil, it is not hot
enough. If the dough turns dark brown within 30 seconds of being
submerged, the oil is too hot.

Once the oil is to temperature, gently
submerge 2 – 3 beignets in hot oil and cook until lightly browned
and puffed on each side – approximately 1- 2 minutes only. Remove
with a skimmer or slotted spoon to drain on paper towels, and
sprinkle confectioner's sugar liberally over top of each beignet.
Serve warm.

Yield: approximately 15 beignets.

Directions for Non-Dairy Evaporated
Milk:Measure 1 cup non-dairy milk of choice
and pour into a small saucepan. Over low-medium heat, stir milk
occasionally to prevent a skin from forming or the milk from sticking
to the pan. Heat until the milk is reduced by half to measure ½
cup of liquid (allow approximately 30 minutes for this process).
Once reduced, remove from heat and allow to cool slightly before
adding to dough per recipe.